2021 Rubinelli Vajol Ripasso Valpolicella Classico Superiore

Rubinelli Vajol is the new superstar. The wine is authentic and not as sweetened as they often try to do in Valpolicella. James suckling writes in his report on Valpolicella: " Rubinelli Vajol Valpolicella Classico Superiore which comes from a producer that is arguably the new superstar of the style. " and from WineMag 2023, Rubinelli Vajol gets the maximum recognition namely: Italian Winery of the year 2023 The vineyards of the Italian winery Rubinelli Vajol are located in the heart of Valpolicella in the famous Veneto region. Ten hectares of vineyards in a single piece of land define the "Cru VAJOL". With the five classic Valpolicella wines, the RUBINELLI family is the only producer of this. With the charming country house, the cellars, the village of Vajol, the landscape covered with vineyards delimited by brick walls and sweetly decorated with olive trees, cherry blossoms and almond trees, the Rubinelli Vajol winery encapsulates the very essence of the classic beauty of Valpolicella. The sublime wines of this winery contain a sweet secret: the grapes were stored for a time in the heart of Valpolicella, where they ripen slowly and peacefully in the valley, kissed by the sun and protected by the rolling hills. The Ripasso Valpolicella Classico from Rubinelli Vajol comes from the typical grape varieties for a Ripasso Superiore namely: 50% Corvina, 25% Corvinone, 15% Rondinella, 5% Molinara and 5% Oseleta. The Grand Cru vineyards of Rubinelli are located in the Vajol area and are among the most beautiful parts of the Veneto. In the Vajol the winery has a unique position because all the vineyards are located around the winery (this in contrast to many others (read most) who have plots in the entire area and the commercial amarone wineries often do not have their own vineyards and buy most of them. All grapes come exclusively from the fields around Corte Sant'Anna, this gives a special uniqueness to the wine and makes it unmistakable: wine born on tuff. Once this area was the sea - imagine a sunny bay. The soil is composed of marl formed between the Mesozoic era (150 million years ago) and the Tertiary era (60 million years ago) followed by the origin of the Alpine mountain range. The soil is very calcareous, ideal for moderating the natural growth force of the vines. Limestone also has spongy properties: the capacity to retain water for long periods only letting it through when the plants need it. This keeps the grapes always well hydrated. The soil is thin but rich in organic matter which allows the vines to live in perfect nutritional balance. This harmony is reflected in the quality of the wines which are always elegant and are a complete expression, both in their aroma and on the palate, of their rich polyphenolic multitude. Rubinelli Vajol wines are born in the soil before they even reach the wine cellar; they are gifts of nature and of the formation of land structures in the Conca del Vajol. The grapes are picked by hand around the end of September/beginning of October, after which they are dried in wicker baskets for a month. This process is called appassimento. The grapes are then pressed and fermentation takes place for 15-20 days at a controlled temperature. The term ripasso comes from 'repassed'. The Valpolicella wine is put in one barrel together with the remaining yeast residues from the production process of the Rubinelli amarone wine, which starts a second fermentation process and increases the alcohol percentage of the wine (with Rubinelli only by 1%) and some of the residual sugar disappears. The amount of tannins also increases and the wine gets more color, flavor and texture. After this fermentation, the wine is allowed to mature in large oak barrels for at least 24 months and then the Rubinelli Ripasso is bottle-aged for at least 1 year. In the glass this wine has the typical deep ruby red color. In the nose the first attack is full with an intense bouquet of red fruit with pleasant hints of herbs, a bit of